Kroger offers a recipe for Balsamic glazed Chicken Tortellini - WDRB 41 Louisville News

Kroger offers a taste of Italy with Balsamic glazed Chicken Tortellini

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The taste of Italy come together in a quick one-dish dinner.

Kroger Chef Paul Dowell is showing how to put together a mix of fresh and pantry items to create his Balsamic Glazed Chicken Tortellini.

Balsamic Glazed Chicken Tortellini

Makes 4-6 Servings

2-6 oz. Grilled Chicken Breasts (sliced)

2-8 oz. pkgs. Wholesome @ Home Cheese Tortellini, from Kroger Deli dept.

1 cup + 2 Tbl. Kroger Balsamic Dressing

½ tsp. Crushed Red Pepper Flakes

½ cup Sun-Dried Tomatoes, from Kroger Deli Olive Bar (julienned)

½ cup Canned Quartered Artichoke Hearts (drained well)

¼ cup Shredded Parmesan Cheese

¼ cup Green Onions (sliced thin)

To prepare:

1. Grill heat grill or grill pan to medium-high heat.

2. Put the 2 tablespoons of balsamic dressing & chicken breasts in a large zip plastic bag. Seal the bag & toss ingredients to coat well. Marinate chicken 10-20 minutes.

3. Preheat grill or stove-top grill pan to medium-high heat. Grill chicken breasts about 5-7 minutes on each side. Use an internal meat thermometer, the thickest portion of the breasts should read 165°. Remove chicken to a cutting board to cool slightly & then slice.

4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 3 to 5 minutes, drain tortellini.

5. In a large sauté pan over a medium-heat flame, bring balsamic dressing & crushed red pepper to a boil. Add in tortellini, sun-dried tomatoes, artichokes, & grilled chicken. Toss mixture together well until heated all the way through (about 5-7 minutes).

6. At the last minute, toss pasta together with parmesan cheese & green onion.

7. Serve immediately with some hot crusty French bread for a quick & delicious dinner.

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